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Miss Caldwell's book, 1757-1790
Page 30
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(30) Pepper and Salt. Nutmeg, and Lemon Peel. Shred very small baste it with butter and set it to boil before a Hot fire. blanch the tongue and cut it in thin Slices. then take the other half and cut it in pieces as big as large Oysters put them in a stew-pan With a Quart of Gravie, half a pint of White Wine, two penny-worth of beaten Mace and let them Stew half an hour then put in a pint of Oysters and there Liquor. Just give it a boil up with a Slice of butter Rol'd in flour to thicken it. Lay the Half of the Head in the middle of your Dish and lay your Hash Round it and garnish it with the Brains fry'd Brown forc'd meat balls & Slic'd Lemon
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(30) Pepper and Salt. Nutmeg, and Lemon Peel. Shred very small baste it with butter and set it to boil before a Hot fire. blanch the tongue and cut it in thin Slices. then take the other half and cut it in pieces as big as large Oysters put them in a stew-pan With a Quart of Gravie, half a pint of White Wine, two penny-worth of beaten Mace and let them Stew half an hour then put in a pint of Oysters and there Liquor. Just give it a boil up with a Slice of butter Rol'd in flour to thicken it. Lay the Half of the Head in the middle of your Dish and lay your Hash Round it and garnish it with the Brains fry'd Brown forc'd meat balls & Slic'd Lemon
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